Keto Broccoli Salad - Low Carb and Gluten Free

This Keto Broccoli Bacon Salad is just the kind of side dish I love. It holds well in the fridge, which means it works for meal prep. I love the texture of the crisp-tender broccoli, bacon, and pumpkin seeds, balanced with cheese and a touch of red onion.

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If you can find (or make) them, spicy pumpkin seeds are fabulous in this. I make them almost every week because they are a great source of fiber, but I will buy them if I know I will be pressed for time.

• Broccoli:  I recommend using raw broccoli rather than frozen for a crisp-tender texture.  
• Onion:  The mildness of red onion works beautifully here. Shallots may be substituted if you like.
• Cheese: Feel free to play with the cheese selection - swiss or mozzarella cheese would work well in place of the cheddar.
• Bacon:  Pork, beef, or turkey bacon may be used. Nutritional information is based on pork bacon.
• Pumpkin Seeds:  Chopped pecans may be substituted.
• Mayonnaise:  If you prefer, you can use ¼ cup mayonnaise and ¼ cup sour cream.
• Vinegar: I used apple cider vinegar, but red wine vinegar is keto-friendly and also a great option for this keto broccoli salad recipe.
• Mustard:  Dijon mustard or grainy brown mustard are both good options.
• Lemon Juice: Freshly squeezed lemon juice is best.
• Sweetener:  I used Swerve confectioners. You can keep this broccoli salad keto by using any keto-friendly sweetener.
• Garlic: If you don't have fresh garlic, you can substitute ¼ teaspoon of garlic powder.
• Seasoning:  Adjust the salt and pepper to your personal preference.

Variations

• Almonds, walnuts, or sunflower seeds make a great alternative to pumpkin seeds, and all add a nice crunch to broccoli salad with bacon.
• Red wine vinegar can be substituted for apple cider vinegar.
• If you prefer, you can roast the broccoli. To do this, line a baking sheet with parchment paper. Preheat the oven to 420 degrees. Toss broccoli with olive oil and spread on the baking sheet. Season to taste with salt and pepper. Bake for 30 minutes until the florets are slightly charred.
• I like using shredded cheese, but diced cheese can be used as well.

Tips & Tricks

• To make this recipe easier, buy pre-chopped onion and broccoli, and pre-cooked bacon. (Just make sure you read the label on the bacon!)
• When buying whole broccoli, look at the cut ends of the stalks. They should be fresh and not beginning to brown. The florets should be a vibrant green, with no patches of yellow or brown.
• Broccoli should be stored in an open plastic bag in the crisper drawer. Do not rinse until just before using it.
• If your broccoli is just starting to get limp, trim the end of the stalk and stand upright in a glass with about 2 inches of water in the refrigerator.

More Keto Diet Recipes

• Low Carb Cauliflower Mash is an easy to make side that is a great stand in for mashed potatoes.
• Looking for an easy to make and delicious lunch? This Keto Taco Salad fits the bill.
• This Low Carb Cobb Salad is decadent as far as salads go and never fails to satisfy.
• Looking for a salad that is light but filling? You can't go wrong with this Keto Greek Salad.